Chai + Salted Pistachio Morning Cake

Chai lovers! I am LOVING my new 6 inch cakelettes [I hope you are too] and with the addition of Chai Tea in this one, I think it’s the perfect way to greet the day and justify eating cake for breakfast.

Though I show the 6-inch cakes as serving 4, this is to suit my cake-loving appetite. More petite eaters could easily slice them into 6 polite servings. Not to be judgmental, but if you’re the 6 slice type, I’m not entirely sure we could be friends. Just keepin’ it real.

Preheat to 375. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl, stir with a whisk. Use scissors to snip open the tea bag – add loose tea into the flour mixture, stir to combine. Make a well in center of dry mixture and add buttermilk, browned butter, vanilla and egg – whisk until just combined. Line the bottom of a 6 inch round cake pan with parchment and butter generously. Pour batter into prepared pan and bake for 30 minutes. Cool on a wire rack – remove from pan and transfer to a serving plate. Combine glaze ingredients in small bowl – stir until smooth. Drizzle 1/2 of glaze over cake [giving the pistachios something to stick to], sprinkle with chopped pistachios and then drizzle remaining glaze over nuts – sprinkle with Maldon salt. Please note: it’s best to use room temperature eggs, but if you choose not to you may need to increase the bake time by 5 minutes.